I wasn’t really looking forward to baking savory brioche pockets, a Tuesdays With Dorie/Baking With Julia project. The recipe sounded delicious, with its filling of goat cheese and chive mashed potato, carmelized onion, and asparagus tips, folded into rich brioche dough rounds. But brioche pockets seemed like something that I’d like to taste, maybe share one, but not have a dozen of them in my house. I eventually made the full brioche dough recipe, used half of it to make six pockets and the rest to bake a brioche loaf.
At my weekend farmers’ market I had bought a bunch of fresh herbs that included chives, sage, thyme, and tarragon. It wasn’t until later that I realized that the brioche pocket recipe used both fresh chives and sage leaves, a happy coincidence.
I had made brioche dough before (for pecan sticky buns) but had forgotten how long the dough is mixed and kneaded in the mixer, about half an hour total. It also needs two hours to rise and another six hours or overnight for chilling, so you really need to plan ahead. The resulting dough is a beautiful shiny golden yellow, supple and elastic.
After chilling, the dough is rolled out and cut into four-inch rounds. Half of the rounds are topped with the filling components and then capped with another dough round. The edges are pinched and then folded in and pleated.
The pockets are then brushed with egg wash, sprinkled with poppy (I used sesame) seeds, topped with fresh sage leaves, and left to rise for a short twenty minutes before baking.
Out of the oven, the brioche pockets are golden brown and flaky, their pillow shape hinting at the mound of savory fare hidden within. They are very substantial, but I would have liked some stronger flavors. And although I added some milk along with the goat cheese to moisten the mashed potatoes, they were still a little dry as a filling encased in pastry. I think there’s a lot of potential for varying the filling, bringing them more up-to-date at the same time.
The recipe is on pages 421-422 of Baking With Julia and can also be found on Carie’s blog at Loaves and Stitches.